Ratio of Fresh Herbs to Dry Herbs | Martha Stewart Ratio of Fresh Herbs to Dry Herbs Watch The Video Martha talks about her GE Dream Kitchen Contest and the ratio of fresh to dried herbs. 1.8 k Shares Comment Twitter Google+ The Martha Stewart Show, January 2007 When cooking with fresh and dry herbs, there is a general rule when it comes to the ratio of fresh to dry. Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh oregano, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon. Storing Herbs Fresh-cut herbs can be wrapped in a paper towel, stored in resealable plastic bags, and then put into the refrigerator. Dried herbs should be stored out of the light and in a cool, dry place. Keep an eye on how long your herbs have been open -- if they've been open for too long, they'll smell and taste less potent.

Common Herbs and How They're Used Rosemary The sprigs of this Mediterannean herb are known for thier woody fragrance and are great when used on meats -- especially barbecued meats. In fact, their fragrance is so appealing that you can hold rosemary sprigs over burning coals on your barbecue to infuse your meats with their distinct flavor. In addition to being a tasty addition to a meal, rosemary also has antifungal, antiviral, and antimicrobial properties, so they can be natural healers, too. And, of course, because they grow in a very structural way, they can be pruned into decorative rosemary topiaries . Some of our favorite recipes that include rosemary are Rosemary Meatballs , Rosemary Potatoes , and Rosemary Bread . Oregano Another herb that goes well with red meats -- and fish -- oregano is often used in Italian recipes. Though often used in the dry form, oregano can (and should) be used in fresh form too, and is readily available. The flavor is gentle but the fragrance is distinct. Like rosemary, oregano has antiviral, antifungal, and antimicrobial properties.

Some of our favorite recipes that use oregano are Snapper with Oregano , Pizza with Anchovies, Red Onion, and Oregano , and Clams Casino Crostini . Bay Leaves Bay leaves are often used whole in soups, stews, and sauces. They have a dark, floral scent and should be used sparingly, as their flavor goes a long way. For this reason they're often used in curries, too. Another great use for bay leaves? To ward off bugs in your pantry. Dried bay leaves wil keep pests at bay. Some of our favorite recipes using bay leaves are Prime Rib and Oven-Roasted Potatoes with Bay Leaves and Sage , Herb-Infused Potatoes , and in an Herb Sachet for cooking soups and stews. Basil Fresh basil is known for its aromatic appeal. Basil is the main ingredient in pesto, and is often used to add fresh flavor to dishes ranging from sauces to fish. This member of the mint family is available year-round but at its peak in summer. When choosing basil, make sure the leaves are uniform and don't have black spots.

Wrapped loosely in paper towels and a plastic bag, fresh basil will keep for up to 4 days in the refrigerator. Some of our favorite recipes using fresh basil are Almond-Herb Pesto , Beet Gazpacho with Shrimp , and Provencal Stuffed Tomatoes. What is Pesto? : Ingredient Information from Dr. Gourmet Search Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish. If there is an ingredient that you are not familiar with, check our Ingredient section . There are pages and pages of information about the ingredients used in my recipes. Basil Pesto Ingredients Pesto The term pesto likely has its origins from from two Italian words. One is the Italian verb pestare which means "to pound or crush" as one does with the garlic and pine nuts. Pestos were traditionally made in a mortar and pestle, the pestle being the heavy tool used for grinding and crushing. Over the course of the last few decades the term pesto has come to refer to many different recipes, but they all have a basic set of ingredients and techniques.

The classic pesto is customarily made with crushed pine nuts, garlic, basil, olive oil and Parmigiano-Reggiano. It seems so simple, but these five ingredients go so well together. You can use a mortar and pestle but a blender, food processor or even a mini-chopper is much easier. If you want to use a mortar and pestle, start with the pine nuts and garlic. Crush them using a circular motion with the pestle against the bottom of the mortar until they are a smooth, creamy paste. Add the basil leaves and grind until smooth. Mix in grated parmesan, adding just enough olive oil to blend the cheese into the sauce. When using a blender it's best to use the same method: nuts and garlic first, then herbs, followed by the cheese and oil. There are dozens of pesto variations. In France the combination of basil, parsley, garlic and cheese is known as pistou and is great as a spread but is also a traditional sauce added to soups. As with pistou, the term pesto has come to mean many things across the world.

Using the basic form of nuts or seeds and garlic, herbs, cheese and oil, one could conceivably make almost any new flavor or recipe. I have seen pesto recipes using sunflower seeds, cashews, or almonds. Likewise, instead of basil you could use dill, parsley or almost any herb you wish. Spinach, watercress or arugula works well also. There's wide range of cheeses you could use, but it is best to choose an aged cheese that's not only drier but also has a richer, more concentrated flavor. Certainly one could use any number of oils and even olive oils from different locations or of different levels of quality will bring a different flavor to your pesto. Red pestos are very traditional and can be made with both sun dried tomatoes and red peppers. I particularly like red pestos and the rule of thumb is to use about half as much herb and replace with the tomatoes or peppers for a 50/50 split. Be cautious when using pestos in your recipes. Because the mix is of quite strong flavors – garlic, basil, parmesan – it's easy to overdo it and ruin your dish.

Recipes for (and Using) Pesto Upstarts Organic Seedlings » Herbs Perennial or Annual: Tender annual Best Season to Plant: Spring through summer Best Place to Plant: Full sun, well-drained soil or container Growth: 18-24 inches This popular herb is the Queen of Summer. The sweet smelling soft rounded leaves grow on fleshy stems. It prefers warm soil and mild night temperatures and will languish if planted out too early. Be sure to plant in a well-drained soil or in a container if you find you have problems with fusarium in your soil. With the exception of African Blue Basil, which is usually grown for attracting bees and other beneficial insects, you should pinch back the tips regularly to discourage blooms and to create a full plant that is lush with foliage. Other varieties we grow: African Blue Basil African blue basil is hybrid of East African basil and a garden variety called dark opal. Considered more of a decorative basil, it is edible although it has a slightly camphor-clove like flavor. Attracts bees. Bolloso Napoletano Basil from Naples, strong flavor, great for pesto, 6″ leaves. Fino Nano Compatto Miniature leaves perfect for containers.

Aromatic, spicier than Italian basils. Fino Verde Flavorful, small leaved basil with a tall upright bushy habit. It has a few leaf forms within the strain. Keep flower buds pinched back. Genovese This Italian variety has extremely tender, fragrant, extra-large leaves and is superb for pesto. More vigorous and easier to grow than other basil varieties. Greek Columnar This variety has smaller leaves and an upright growth habit with overtones of cinnamon in its aroma. Better for dishes with long cooking times — generally not used for pesto. Tall growth habit, up to 3 feet, very upright and does not flower. Tiguillio Italian “Genovese” type with round spoon leaves. Suitable for pots. Superior aroma and flavor for pesto or fresh use, good disease resistance. Sweet Basil Best Season to Plant: Spring or fall Best Place to Plant: Full sun to light shade Growth: 8-10 inches The delicate bright green leaves are finely cut, and form sort of a mound. Chervil is very sensitive to heat, and like cilantro, will bolt with too much heat or water stress.

It does best in full sun, so early spring or mid to late fall are the best times to grow it. It does well in containers. The flavor is like a very subtle sweet anise. The flowers are a delicate white umbels, and attractive to beneficial insects. They are also edible, and very sweet. Perennial or Annual: Hardy perennial Best Season to Plant: Spring through summer Best Place to Plant: Full sun Growth: 10 -18 inches Chives grow in dense clusters with pretty hollow slender green leaves. Chives are useful in the summer for its delicate onion flavor and beauty as a fresh herb ingredient or garnish. The purple flowers are edible and also have an onion flavor. When in bloom, chives look beautiful in a sunny garden border or in a container. This herb is easy to grow in a nutrient rich garden or potting soil with plenty of sun and regular water. It also “plays well with others” and can be combined with other moderate growing herbs such as thyme, chervil, dwarf basil in an herb planter. Chives star as an ingredient in the classic Fines Herb’s blend.

Perennial or Annual: Tender perennial or annual Best Season to Plant: Spring and fall Best Place to Plant: Sun to part sun Growth: 1-5 feet at full height Cilantro does best inn cool weather and needs sunshine to grow. It can be grown in some coastal climates through the summer or even year round if it’s temperate enough. Plant in a well-drained soil, and water regularly but allow soil to dry to the touch between watering. You can harvest by cutting through the plant no more than one-third of the way up the stems. This discourages the plant from flowering and will provide you with 3-4 more cycles to harvest. Sudden high temperatures and water stress will trigger the plant to bolt sooner than later. Perennial or Annual: Tender perennial Best Season to Plant: Late spring Best Place to Plant: Full sun to very light afternoon shade Growth: 18-24 inches tall Tricky to grow, but with the right conditions you will find a beautiful stand of this feathery foliaged dark green herb. Raised beds with good soil fertility and good drainage are ideal, and will allow the plant to spread by underground rhizomes.

It also does very well in containers, although best to dedicate the pot to just tarragon to realize its full potential. Divide crowded pots or beds to keep plants vigorous and productive. Susceptible to root rot, so don’t over water. It’s a tender perennial, so protect from frost. Perennial or Annual: Hardy Perennial Best Season to Plant: Spring through summer. Best Place to Plant: Shade part shade, in a large container, set on concrete or decking Growth: 1-2 feet Many species of mint are available. Mint is considered an invasive plant and should be planted in a container. An exception would be if you wanted a mint ground cover. Regular watering and some nitrogen slow release fertilizer should see it though the season. Some varieties go dormant a bit later that others. Bring pots indoors to extend the season. Mint is delicious in salads, dressings, teas, seasoning and as a garnish. Our spearmint makes a mean Mochito, and our mint ‘the Best’ has a delightfully sweet, bright flavor for salads, tabouli and iced tea.

Best Season to Plant: Spring through summer Best Place to Plant: Well-drained soil in full sun Growth: 18 inches to 3 feet Italian oregano is less pungent than its Greek cousin. Plant oregano in a well-drained soil or potting mix with medium fertility. Average watering will keep the foliage lush and full flavored. It does fine in a deep container, but may become root-bound after one season. The flavor intensifies when dried. Cut back the plant hard after the peak of summer around the solstice and the plant will regrow to full size for another harvest in the fall – Learn how to dry herbs . Fresh oregano is great in marinades and brines, but in cooked dishes is diminishes quickly, so add it at the end. Best Season to Plant: Spring through fall Best Place to Plant: Full sun to light shade Growth: 18-24 inches Parsley Gigante is the flat leaved Italian parsley that chefs prefer. It has long large dark green succulent stems and leaves with sweet fresh flavor, and at its best flavor in the cooler seasons of spring, fall and winter. Regular water and fertilizing with a high nitrogen slow release fertilizer is recommended.

Some afternoon shade during hot days is best. Usually planted as an annual, the flavor turns a bit when it starts to bolt. That is a good time to replant it. Good in containers, but best planted by itself. Allow plenty of room for the root system and you will enjoy many handfuls of this luscious parsley. Other varieties we grow: Gigante di Napoli A strain from Italy with superb flavor, but not quite as sweet, it holds its flavor well in soups and stews. Best Season to Plant: Spring or fall Best Place to Plant: Full sun or light shade Growth: 8- 12 inches This variety has dark green curly leaves and a crispy crunchy texture. This selection has superior flavor to match its vigor and holding power in the ground or in pots. I love to plant parsley pots in the fall so there is plenty of fresh parsley at my door step to flavor and garnish all of the holiday dishes. I usually plant one pot of curly parsley and one of the Italian ‘Parsley gigante’ so that I have plenty of each. Avoid combining them in one container as the parsley gigante will overtake the other.

Perennial or Annual: Hardy perennial Best Season to Plant: Spring or fall Best Place to Plant: Full sun in well drained Growth: Upright 4-5 feet tall, 3-4 feet wide Very upright with larger leaves than most rosemary at over 1 inch long in some cases. They are about 1/4 inch wide and the extra pungent flavor is said to be the reason for its name. The dark blue flowers cover the branches from winter to spring and are edible, too. The plants are easy to grow in a well-drained soil in full sun. Once established, they need very little water. Rosemary is an essential in any cook’s garden, and this one is a great choice. It can be sheared or cut back to control the size, and does well in a large container. Perennial or Annual: Tender Perennial Best Season to Plant: Spring Best Place to Plant: Sunny well drained bed Growth: 2-2 ½ feet, spreading habit 3-4 feet wide Long grey leaves are born on a semi-woody shrub. Pinching back leaves will help create a fuller shrub, so harvest the leaves from the tips of each branch.

When left unpruned, sage will put forth blue and purple flower spikes which are quite pretty in mixed bouquets. They will not survive all California winters, and may succumb to excessive rains or to extended periods of cold weather. Good drainage is a must for the success of this plant, and they will also do well in large containers. If you interplant with other herbs, be sure to partner it with herbs with the same watering needs. Don’t over-water as they are susceptible to water molds and root rot. Perennial or Annual: Annual or tender perennial Best Season to Plant: Late spring Best Place to Plant: Full Sun to light shade. Growth: 1 1/2 – 5 feet in some conditions A member of the mint family, the flavor is fresh, citrusy, with a hint of cilantro. Green shiso is used in a wide range of Asian dishes, usually fresh. The red variety is used mostly for coloring pickled vegetables such as kimchi. Seed won’t germinate if it’s too cool, so it is usually available in late spring. Fast growing plants will do well in part shade, which cause the leaves to be extra large.

If grown in the sun it will require extra water, and in containers, it’s easier to maintain if it has some relief from the sun. Perennial or Annual: Tender perennial Best Season to Plant: Spring after danger of frost is past Best Place to Plant: Full sun to light shade Growth: 2-3 feet and as wide The sweet leaves are long and slender and a light shade of bright green. Small white flowers appear at the end of the branches. Pinching back the tips of the leaves help to develop a bushier plant. Woody stems are brittle. Stevia should be planted in well-drained soil. It is sensitive to over-watering and poor drainage but does best when there is organic matter mixed with loam. It responds well to mulching, and also does well in a moderate sized container. It may or may not survive our central/northern California winters — bringing pots inside can help. Best Season to Plant: Spring Best Place to Plant: Sunny well-drained bed or container Growth: 6-12 inches, low spreading habit This little thyme is my favorite. Sweet and savory leaves are highly aromatic and delicious when used fresh or dried.

Although it is not as hardy as English thyme, it seems to make it through our colder months unscathed. It does very well in containers, in a rock garden, or border. One or two side dressings of fertilizer keeps the growth going after shearing or pinching for use. The delicate flowers have a super sweet fragrance and flavor and make a pretty garnish. Other varieties of thyme we grow: English Thyme Fresh Herbs 101: Tips and Recipes from Dreena Burton – Vegan Mainstream | Vegan Business Consulting & Training Fresh Herbs 101: Tips and Recipes from Dreena Burton Pizza with pesto; photo courtesy of Dreena Burton Start using fresh herbs in your cooking and you’ll wonder why you didn’t start sooner! Still, ranging from fragrant leafy bunches to needly, woody stalks, fresh herbs can be mysterious and even intimidating for home cooks. Let’s get to the basics of fresh herbs – varieties, how to use them, and how they differ from dried herbs. The most common fresh herbs include: Basil: Basil might be my favorite herb. It is leafy, tender, and beautifully aromatic.

The most common variety we see in stores and use most often in cooking is Sweet Basil, though you can seek out other less common types such as Lemon Basil and Thai Basil. The flavor of (Sweet) Basil is slightly peppery with an anise or licorice note. It pairs wonderfully with tomatoes, bell peppers, many pasta (and Italian) dishes, and of course is usually the main ingredient in pesto sauces (although other herbs can also be used in pestos). Basil is one of the more fussy herbs, as it is more perishable (preferring a temperature in between room and refrigeration), and can easily bruise and blacken. After buying, you should refrigerate it, however. If you buy a small package, simply store it as is. But, if buying larger amounts (like bags for making pesto ), then lightly wrap the leaves in a large towel/paper towel and then into a plastic bag to refrigerate. Use the basil within a few days, or it will blacken and spoil. To use, trim or pinch the leafy portions away from the heavier stalks.

When using in cooking, it is best to add it to finish dishes or for very brief cooking, as longer cooking destroys the flavor (and color). Generally, dried basil is not a good substitute for fresh, unless a recipe specifies that substitution. Parsley: Another tender, leafy herb, parsley is available in two common varieties: Italian (or Flat-Leaf) and Curly-Leaf. Curly-Leaf is the variety you often see as small side garnishes on restaurant dinner plates. Personally, I’m not a fan of curly parsley, much prefer the texture of flat-leaf parsley, but the flavors are fairly similar. Parsley is a fairly sturdy herb, even though it’s leafy. It doesn’t bruise easily, and keeps in the refrigerator quite well for several days (store in a plastic bag). As with basil, the stems are stronger in flavor and also tougher, so use the thicker (lower) stalks for vegetable stock or stews, or use them for juicing – or simply compost/discard. The leafy portion is the best part for cooking, and you can chop the upper tender stalks that hold a lot of the leaves.

Try to think of parsley past it’s use as garnishing herb, and more of a leafy green . Try it in pestos, minced into salads, or even added to smoothies (yes, I do so)! It is a nutrient-dense leafy green, rich in iron and vitamin K. Who knew, right?! Dried parsley, like dried basil, is not a good substitute for fresh. Cilantro: The love or hate leafy herb! Cilantro looks a little like Italian parsley, but with softer, more delicate leaves. It is somewhat more perishable than Italian parsley, and its flavor is quite different. If you don’t like the flavor, you might think it tastes “soapy”. On the other hand, if you love cilantro, you might describe its flavor as lemony/pungent/floral. Cilantro is sometimes called coriander, though it should not be confused with, or substituted for, the spice of coriander seed. Coriander seed (used whole or ground) has a lemony essence, but with a warmer, nuttier flavor, which is different from the flavor of fresh cilantro leaves. Do not substitute dried cilantro for fresh.

This tender leafy herb is usually used to finish dishes, or added for brief heating through at the end of cooking, so its vibrant flavor is not diminished. Use the tender leafy stalks and trim away from the lower heavier stalks. Cilantro is often featured in Indian, Mexican, and Asian dishes. Dill: Dill, or ‘dill weed’, is a tender, leafy herb, though it generally isn’t sold in larger quantities as you see with basil, parsley, and cilantro. It works beautifully with potatoes, in salads, and in creamy dips and dressings. Use only the leafy portion, tear or chop away the soft, feathery leaves from the tough stalks. Dried dill can sometimes be used in place of fresh dill, but only where the dried dill will be cooked into the dish. Dill seed is often used in recipes, and the flavor is quite similar to the leafy fresh herb – and more aromatic and flavorful than dried dill – so it may be preferable to use dill seed in some recipe applications rather than dried dill. Chives: Chives resemble small, thin green onions, but aren’t as strong in flavor.

Their hollow shoots have a mild onion flavor, lovely for sprinkling on soups, pastas, salads, and more. You can either chop or slice them, or use kitchen shears to more roughly ‘snip’ them into dishes. If you don’t have chives, you can substitute the very upper portion of green onions. This is a better substitute than dried chives – just use a little less as the flavor is stronger. Thyme: Fresh thyme is a stalkier, more hardy fresh herb. It is usually found in small packets in your grocery store, though it’s one herb that typically grows quite well in a home garden or on a windowsill. Fresh thyme is another of my favorite herbs. If you don’t care for dried thyme, give fresh thyme a chance – the flavor is much more pleasant. The flavor of fresh thyme is more subtle and buttery than dried thyme, and so while dried thyme can be substituted for fresh in many recipes, it isn’t quite the same. If substituting, be sure to add at the beginning of cooking to allow the flavors to develop and open.

Fresh thyme can be added a little earlier in the cooking process (as opposed to leafier herbs like basil and cilantro), but it is sometimes also added towards the end of cooking to keep the flavors vibrant. It accents potato and mushroom dishes beautifully, as well as bean, nut, and fall dishes like stuffings and nut roasts. To remove the leaves from the stalks, hold the stalk in one hand, and then run your fingers down the length of the stalk in the opposite direction of the growth of the leaves. If you have very young thyme (you will know, because the stalks will be very tender like a green, not woody), you can use both the leaves and the stems. No need to strip the leaves from these tender stalks, just chop both to use in recipes. Oregano: If you’ve ever used ‘oil of oregano’ you are well acquainted with the strong, pungent flavor of fresh oregano! Mind you, the flavor in the fresh herb is far more muted than that medicinal oil, so don’t be put off from trying fresh oregano! Oregano is probably used more in dried form than fresh.

It’s added to tomato sauces for pizza and pastas, and in soups and stews. Instead of using dried oregano to simmer in cooked sauces, next time try a little fresh oregano added at the end of cooking/simmering – or to lightly sprinkle over fresh pizza! (Just a little, as oregano is definitely more pronounced than leafy herbs, but it’s wonderfully flavorful.) To use the leaves, strip them away from the woody stalks. Then chop as fine or coarse as you like. Rosemary: Rosemary is probably the strongest-tasting herb of all mentioned here, and a little goes a long way. It is a very sturdy, hardy herb with leaves resembling pine needles. With that sturdy structure, you can immerse a full stalk of rosemary into soups, stocks, casseroles, and them remove them before serving (much like you would a bay leaf). The leaves can also be stripped from the stalks and chopped to add to dishes. Because rosemary is such a strong, pungent herb, it does benefit from some mellowing through cooking. Dried rosemary is a very good substitute for fresh, though will not have the aroma and flavor intensity.

The general substitution equation when replacing dried herbs with fresh herbs is 1/3 of the amount in dried (ex: 1 teaspoon of dried oregano for 1 tablespoon of fresh oregano). As detailed above, for herbs like basil, parsley, and cilantro, the dried forms are not a substitute for fresh. If a recipe calls for those fresh herbs, use them fresh, don’t substitute dried. If a recipe calls for dried basil, dried parsley, etc, that’s fine – the recipe has been designed to use the dried form. But where a salad dressing might use 1/4 cup of fresh parsley, for instance, don’t substitute the dried. The ‘hardier’ herbs like rosemary, thyme, and oregano are often more forgiving. Many recipes involving longer cooking times use dried forms of these herbs, because it allows the herbs to release their flavors and develop more body. Now for a few recipes that are truly special because of fresh herbs!

Basil Coconut Pesto (AIP) - Zesty Paleo Zesty Paleo Basil Coconut Pesto (Paleo, AIP) November 29, 2015 By zestypaleo Leave a Comment Mint family, or Lamiaceae, is a large family of aromatic herbs. This family includes many widely used herbs, such as mint, lavender, rosemary, sage, savory, oregano, thyme, marjoram and basil. It makes me think that if I were a herb I would be proud (as much as a herb can be proud) to be a part of this delicious family! Basil is possibly originated in India and is best known for its use in Italian cuisine as it is the main ingredient in pesto sauce. There are many varieties of basil: lemon basil, cinnamon basil, sweet basil, purple basil, thai basil and much more. Sweet basil is widely available and is the one mostly used for making pesto. Origin of the Genoese word pestâ (or “pestare” in Italian language) means to crush, which refers to its method of preparation, by using marble mortal and wooden pestle.

Pesto, by far, is my favorite sauce, I am used to making it long before I started to follow the autoimmune paleo diet. Basil has a rich antioxidant content, which is helpful in fighting inflammation; it also contains many vitamins and minerals, namely vitamin E, vitamin B6, folate, vitamin K, calcium, magnesium, iron, copper, zinc, phosphorus and manganese. Given deliciousness of pesto and nutritional value of basil I didn’t like the idea of giving up pesto sauce once on the AIP, so I started to think of possibilities to prepare the autoimmune-compliant one. In addition to basil leaves, traditional pesto is prepared with pine nuts, garlic, olive oil and cheese. Cheese didn’t bother me much as I used to prepare my pesto dairy-free before. In fact, I was in the habit of making a healthier version of pesto by adding a lot of lemon juice (in the past I was careful enough to include alkaline-promoting foods and lemon was one of those foods). Since nuts were not allowed on the elimination part of the autoimmune protocol I was thinking of other possibilities and coconut butter seemed pretty promising…et voilà: basil coconut pesto was created!

Basil Coconut Pesto (Paleo, AIP) Notify me of follow-up comments by email. Notify me of new posts by email. About the Author Welcome to the zesty paleo website, created by Maria, a paleo foodie, autoimmune protocol (aka AIP) follower and advocate of the integrative approach to managing chronic autoimmune conditions. Maria is a former globe-trotter, who visited many countries around the globe and officially resided in several of them. She had access to many different cultures and tasted some of the most delicious meals! In 2014, upon her return to Canada from France, she noted that her favorite, citrus flavor still wasn't particularly popular in the local market and this observation led her to the creation of zesty paleo. Connect with me: Upstarts Organic Seedlings » Basil Perennial or Annual: Tender annual Best Season to Plant: Spring through summer Best Place to Plant: Full sun, well-drained soil or container Growth: 18-24 inches This popular herb is the Queen of Summer. The sweet smelling soft rounded leaves grow on fleshy stems. It prefers warm soil and mild night temperatures and will languish if planted out too early.

Be sure to plant in a well-drained soil or in a container if you find you have problems with fusarium in your soil. With the exception of African Blue Basil, which is usually grown for attracting bees and other beneficial insects, you should pinch back the tips regularly to discourage blooms and to create a full plant that is lush with foliage. Other varieties we grow: African Blue Basil African blue basil is hybrid of East African basil and a garden variety called dark opal. Considered more of a decorative basil, it is edible although it has a slightly camphor-clove like flavor. Attracts bees. Bolloso Napoletano Basil from Naples, strong flavor, great for pesto, 6″ leaves. Fino Nano Compatto Miniature leaves perfect for containers. Aromatic, spicier than Italian basils. Fino Verde Flavorful, small leaved basil with a tall upright bushy habit. It has a few leaf forms within the strain. Keep flower buds pinched back. Genovese This Italian variety has extremely tender, fragrant, extra-large leaves and is superb for pesto. More vigorous and easier to grow than other basil varieties.

Greek Columnar This variety has smaller leaves and an upright growth habit with overtones of cinnamon in its aroma. Better for dishes with long cooking times — generally not used for pesto. Tall growth habit, up to 3 feet, very upright and does not flower. Tiguillio Italian “Genovese” type with round spoon leaves. Suitable for pots. Superior aroma and flavor for pesto or fresh use, good disease resistance. Sweet Basil How to Grow Basil Indoors, Herb Guide | Urban Cultivator Growing Basil Indoors Ocimum basilicum The name Basil is derived from the Greek word for king or royal, a nickname and reputation it earns by being the most popular culinary herb! Its popularity spans the globe since basil proves to be a good match for almost any kind of food. Basil is also known as the "tomato sauce herb", because it goes especially well with tomatoes and Italian cuisine. In fact, the main ingredient in Pesto sauce is basil. Unlike many other herbs , it is almost impossible to use too much in your cooking. Basil is a tender herb that is typically grown in warm, tropical climates and is native to Asia and Africa, but can be cultivated in many areas around the globe.

It is usually used fresh in recipes, generally added at the last moment, as cooking destroys much of the flavour. Tips for keeping your Basil happy Basil is very sensitive to 'wet feet' and if over watered the leaves will go soft and look a bit greyish. If I collapse soon thereafter, this is a sure sign of over watering. Once this happens there is no reviving me - so please don't over water me! Basil is at its most flavorful when fresh. The best time to harvest is just as the plant starts to set flower buds, well before flowers bloom. Basil is programmed to initiate flowering when it has six pairs of leaves on a stalk. For maximum production per plant, cut it back to two leaves per stem, and don't let it grow past four pairs. The later in the day you harvest basil, the longer it stays fresh.

How To Grow Bright Basil in an Urban Cultivator Recipes with Pesto - Cooking Light Cooking Light Like Cooking Light on Facebook Full Star Icon Follow Cooking Light on Instagram List Icon Follow Cooking Light on Snapchat Follow Cooking Light on Twitter Watch Cooking Light on YouTube play-icon Watch Cooking Light on Youtube Menu Icon Start Photo: Jennifer Causey Pesto's traditional ingredients are basil, pine nuts, and Parmesan cheese. They're crushed together with a mortar and pestle to form a luxurious no-cook sauce that's delicious on pasta, vegetables, meats, and more. The beauty of pesto is how versatile it is. If you make a batch on the weekend, you can use it as a sauce for one dinner, a spread for a sandwich the next night, and a dip for a side of veggies after that. It's simple to make with a food processor. You can mix up the ingredients to feature your favorite herb, nut, or cheese. The possibilities are endless. Pesto Pasta Salad with Tomatoes and Mozzarella 1/58 Photo: Jennifer Causey This Caprese-inspired pasta toss is the ultimate summer main for a busy weeknight, outdoor picnic, or lunch on the go. Use yellow and red tomatoes for a stunning presentation and wonderful flavor variety.

Chicken Pesto Grilled Portobello Mushrooms 2/58 Photo: Jennifer Causey It’s seems like portobello mushrooms were just made for stuffing. Not only is this loaded fork-and-knife-entrée easy and cheesy; it's customizable, too. Make it your own with any produce or herbs you already have in your fridge, you can even switch up the protein if you’re feeling like steak or serving a vegetarian guest. If you don’t mind the extra step, homemade pesto takes this dish from great to amazing. Chickpea Ravioli with Basil Pesto and Hazelnuts 3/58 Photo: Becky Luigart-Stayner This vegetarian pasta doesn't skimp on flavor or protein. Make extra pesto and freeze to use on other dishes such as grilled shrimp or Caprese salad. Spaghetti with Pistachio-Mint Pesto and Spinach 4/58 Photo: Jennifer Causey Pistachios lend deep, earthy flavors to this pasta dish that is ideal for potlucks and feeding large crowds.

Tortellini with Snap Peas and Pesto 5/58 Open-Faced Chicken Sandwiches with Artichoke Pesto 6/58 Tomato and Prosciutto Sandwiches with Pea Pesto 7/58 Photo: Randy Mayor Toast the leftover torn bread from the baguette for breadcrumbs (which you can freeze), or add to soup for a slightly thicker soup. Chicken, Tortellini, and Spinach Soup with Pesto 8/58 Photo: Colin Clark Diced tomato and a dollop of garlicky pesto add freshness and color to this quick chicken-pasta soup. Searing the chicken thighs first creates browned bits that add savory richness to the broth. Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice 9/58 Photo: Christopher Testani Tart lime and tangy yogurt provide a necessary fresh, bright kick to balance robust earthy notes from spices like curry. Mustard Green Pesto and Egg Open-Faced Sandwiches 10/58 Photo: Jennifer Causey This pesto works with any hearty greens; try turnip greens, kale, or chard.

Any extra pesto will keep refrigerated for 4 days and frozen for up to a month. 11/58 Photo: Becky Luigart-Stayner This is an excellent non-traditional spin on the classic favorite. The creamy dressing is infused with both the basil-garlic punch of pesto and the lemon-anchovy pungency of Caesar dressing. Zucchini Noodles Tossed in a Cilantro-Avocado Pesto 12/58 Photo: Rebecca Longshore Enjoy zucchini raw and tossed in a creamy cilantro-avocado pesto sauce. This basic recipe—a lighter play on pasta salad—is versatile, welcoming any veggies you like. 13/58 Photo: Christopher Testani Unlike classic pesto, there's no oil in this filling. Once everything is minced in the food processor, though, it develops a paste-like consistency. Thaw the pastry in the fridge overnight, or leave out at room temperature for an hour or two. 14/58 Photo: Justin Walker These pesto-filled, two-bite cremini mushrooms are perfect as an appetizer or as a side to grilled chicken or steak.

The spicy Mexican-inspired pesto combines parsley, cilantro, pepitas, crushed red pepper and Cojita cheese for an innovative take on the traditional Italian recipe. Chicken, Red Grape, and Pesto Pizza 15/58 Photo: Becky Luigart-Stayner While grapes may be an unconventional pizza topping, they work wonders in this simple recipe. As a sweet contrast to nutty pesto and rich Italian cheeses, grapes are the perfect accompaniment to these ingredients. They’ll pick up caramelized flavor after time in the oven, taking on a toasty sweetness. Steak with Lemon-Herb Pesto and Spinach Salad 16/58 Photo: Brian Woodcock Be sure to put some of the pesto aside for a later weeknight dinner. It's herbaceous flavor pairs well with beef, chicken, and fish. Sausage and Kale Pesto Pizza with Blistered Tomato-Arugula Salad 17/58 Photo: Brian Woodcock Cooking pizza in a skillet is a revelation: guaranteed dough success for even the most timid pie makers—just pat the dough out to size, and the pan shapes it into a perfect circle.

Sautéed Acadian Redfish with Pistachio and Orange Pesto 18/58 Photo: Brian Woodcock To grill instead, prepare an indirect, medium-heat fire. Stack the fillets in pairs, flesh side to flesh side, making 4 stacks. Place stacks on grill rack coated with cooking spray, and grill 12 minutes or until desired degree of doneness—no need to flip. Grilled Trout with Roasted Butternut Squash, Pecans, and Celery Leaf Pesto 19/58 Photo: Lee Harrelson Say hello to your new favorite seafood dinner! This sweet and nutty autumnal recipe will make everyone at the table swoon. Butternut Squash Ravioli with Spinach Pesto 20/58 Photo: Randy Mayor This is the easy way to use supermarket wonton wrappers for a weeknight ravioli treat. You can use this technique to make this deliciously sweet butternut squash ravioli topped with a fresh, herby pesto.

Green Vegetable Soup with Lemon-Basil Pesto 21/58 Photo: Becky Luigart-Stayner Pita Pizzas with Kale Pesto, Tomatoes, and Bacon 30/58 Photo: Randy Mayor Make-ahead prep tip: Double the pesto portion of the recipe, and freeze half for a future pita pizza dinner. Fall Vegetable Stew with Mint Pesto 31/58 Photo: Becky Luigart-Stayner The fresh, herby pesto adds a pop of bright flavor to earthy root vegetables, setting this stew apart from the ordinary. Best not to leave it out. Grilled Vegetable Caprese with Pesto 32/58 Photo: Oxmoor House The original Caprese salad consists of mozzarella, tomato, and basil, but our take adds grilled vegetables and homemade pesto for a hearty twist. Gnocchi with Shrimp, Asparagus, and Pesto 33/58 Photo: John Autry Gnocchi—small Italian potato dumplings—are a hearty alternative to pasta. While making gnocchi from scratch could take more than an hour, premade vacuum-packed dumplings cook in a few minutes.

Broiled Red Snapper with Sicilian Tomato Pesto 34/58 Photo: Becky Luigart-Stayner Plum tomatoes work best in this recipe; juicier tomatoes would thin the pesto. No need to seed or peel them. You can make the pesto ahead and keep it chilled. Stir in the tomatoes just before serving. Spaghetti with Parsley Pesto and Sausage 35/58 Photo: Justin Walker A sprinkling of crumbled spicy sausage makes a salty-savory finishing touch to herb-drenched pasta. Some pestos tend to go drab, but this one stays a brilliant emerald green. Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo 36/58 Photo: Randy Mayor For these filling pitas, you can use whatever vegetables you have on hand—eggplant, summer squash, bok choy, or sweet onion. Here we use portobellos, red bell peppers, and Vidalia onions. White Beans with Roasted Red Pepper and Pesto 37/58 Photo: Randy Mayor Add a green salad and crusty bread to this simple rustic dish for a satisfying supper.

Simmer the beans on the stovetop if they're still not tender after cooking under pressure for 12 minutes. Wasabi Salmon Burgers with Edamame-Cilantro Pesto 38/58 Photo: Jeff Kauck Tofu binds the ingredients together in this salmon dish. Panko (Japanese breadcrumbs) yields a crisp crust on these juicy burgers. Swordfish Skewers with Cilantro-Mint Pesto 39/58 Photo: Becky Luigart-Stayner Although imported swordfish is endangered, the population for North American species is healthy. Check with your fish seller to make sure the fish you purchase was caught in the United States or Canada. Cranberry Beans with Parsley Pesto 40/58 Photo: Gentl & Hyers Fresh-from-the-pod cranberry beans are creamy and delicious, especially when adorned with a mixture of herbs, nuts, and cheese. Serve alongside grilled lamb or pork, or enjoy a larger serving as a vegetarian entrée. Shrimp and Cilantro Pesto Tamales 41/58 Photo: Lee Harrelson Worthy of a special occasion, the timing in this recipe is everything.

The shrimp cook as the tamales steam, so they're tender and perfectly done. Pesto Pasta with Chicken and Tomatoes 50/58 Oxmoor House This pesto is also delicious over seared chicken with a piece of fresh mozzarella melted over the top. Heavenly! If you’d like to use gluten-free pasta, purchase Bionaturae or Ancient Harvest pasta. Quinoa and Pistachio Salad with Moroccan Pesto 51/58 Quinoa [KEEN-wah] is a quick-cooking whole grain, supplying protein, iron, and vitamin E. Pair this side dish with simple grilled chicken or fish. For a vegetarian entrée option, use organic vegetable broth and add one (15 1/2-ounce) can of rinsed, drained chickpeas to ramp up the protein. Rigatoni with Green Olive-Almond Pesto and Asiago Cheese 52/58 Photo: Becky Luigart-Stayner The procedure may be the same as for regular basil pesto, but the intensely flavored olive paste in this dish is closer to a tapenade.

The briny, oily olives produce a smooth "pesto," which turns into a simple sauce with the addition of a little pasta cooking liquid. Pesto Lasagna with Spinach and Mushrooms 53/58 Photo: Oxmoor House Since this lasagna is prepared in the slow cooker, it’s a great weeknight dinner option that can be assembled ahead of time, cooked throughout the day, and then served in the evening. No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work. Cavatappi Pasta Salad with Walnut-Sage Pesto 54/58 Photo: Becky Luigart-Stayner Pasta salad isn't just for summer. Butternut squash and a walnut-sage pesto give this dish a hit of fall flavor. The pesto sauce darkens upon standing, so try to serve the salad shortly after tossing the ingredients.

Chicken Kebabs with Creamy Pesto 55/58 Grilled Chicken and Pesto Farfalle 56/58 This dish comes together quickly if one person grills the chicken while another cooks the pasta and sauce. If you serve wine, a chardonnay complements the creamy sauce perfectly. Topping with fresh basil brings brightness to the final dish. Pesto Pizza with Butternut Squash 57/58 Becky Luigart-Stayner Topped with a medley of squash, pesto, and cheese, this pie delivers distinctive flavor without much effort. “I especially liked the contrasting sweetness, saltiness, and zippiness,” says jngermann. “I found it easy to make this in the afternoon, then reheat at a low temp for an evening supper club.” Herbal Remedies | Which Herbs to Use for Health Benefits WHY USE HERBS? • Taste Fresh herbs add fantastic flavour to food and are essential in many dishes where dried versions simply wouldn’t work. Imagine pesto without fresh fragrant basil, tabbouleh without vibrant green parsley, carrot and coriander soup without the pungency of fresh leaves, or new potatoes with dried mint.

Dried herbs however are essential for the storecupboard and vital through the winter months when some tender herbs aren’t available. Make the most of fresh herbs when you can get – or grow – them. Fresh herbs freeze well, either as whole sprigs or chopped in ice cube trays with a little water. • Health Herbal remedies have been used through the ages. Herbs are renowned for their medicinal benefits – to protect against germs, to heal and as disinfectants. They do contain ‘traditional’ nutrients such as vitamin C, but unless you’re eating huge amounts of them (potentially possible with parsley, basil and coriander) this is not the main health benefit. It is the volatile oils and phytochemicals they contain which are thought to have the most impact on health and be the most important factor in herbal remedies. Using any fresh herb will give you some valuable antioxidants and many will also reward you with antibacterial and antimicrobial properties as well as digestive support HERBAL REMEDIES: WHICH HERBS FOR WHAT? There are thousands of herbs around the world, some of which can be grown in England and others which need to be imported.

Getting a fresh herb from ground to plate as quickly as possible is important for maintaining maximum flavour and health properties, so focus on culinary herbs which are grown seasonally in England. Better still, grow your own. Growing herbs is easy!

Question: Which herb is usually used as the main ingredient in traditional pesto?
Answer: Basil